Argentinian Lomo with Chimichurri Sauce

Ingredients

• 2 pounds (900g) beef tenderloin 2 pounds (900g) beef tenderloin
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Chimichurri Sauce: Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped 2 tablespoons fresh oregano, finely chopped
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 36g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the grill or a skillet over high heat.
2. 2.
   In a small bowl, combine the salt, black pepper, paprika, and garlic powder.
3. 3.
   Rub the spice mixture all over the beef tenderloin.
4. 4.
   Drizzle the olive oil over the beef and massage it into the meat.
5. 5.
   Place the beef on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   Remove the beef from the heat and let it rest for 5 minutes before slicing.
7. 7.
   While the beef is resting, prepare the chimichurri sauce. In a bowl, combine the parsley, garlic, oregano, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well.
8. 8.
   Slice the beef tenderloin into thin slices and serve with the chimichurri sauce drizzled on top.

Treat your ingredients with care...

• Beef tenderloin — Make sure to bring the beef to room temperature before cooking to ensure even cooking. Trim any excess fat from the tenderloin for a leaner result.

Tips & Tricks

• For an extra kick of heat, add more red pepper flakes to the chimichurri sauce.
• Letting the beef rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the lomo with a side of grilled vegetables or a fresh green salad to complete the meal.
• If you don't have fresh oregano, you can substitute it with dried oregano, but use half the amount.
• Leftover chimichurri sauce can be stored in the refrigerator for up to a week and used as a marinade or dressing for other dishes.

Serving advice

Serve the Argentinian Lomo with Chimichurri Sauce on a platter, garnished with fresh parsley leaves. Accompany it with warm crusty bread to soak up the flavorful chimichurri sauce.

Presentation advice

Arrange the sliced beef tenderloin on the platter in an overlapping pattern, drizzle the chimichurri sauce generously over the top, and sprinkle some additional chopped parsley for a pop of color. Serve with confidence and let the vibrant colors and enticing aroma speak for themselves.